Serving : Makes around 8-10 Taco shells
Ingredients :
- 1 cup Maize Flour (Makai ka Atta)
- 1 cup All Purpose Flour (Maida)
- 3 tsp Oil
- Salt To Taste
- 1/2 cup Warm Water
Method:
Mix all the ingredients to make a soft dough. Knead it for 3-4 minutes. Roll out thin rounds about 4″ (100 mm.) in diameter with the help of little plain flour. Prick lightly with a fork.
There are various ways to make Tacos and here are some of them.
| Deep fry in hot oil on both sides and then bend into a ‘U’ shape while hot to make taco shell | |
| Place the thin rounds in a tray shaped mould and fry in hot oil so that it takes shape of a tray | |
| Simply roll out rounds cut into 4 triangles and fry to have nacho chips. | |
| Place the rounds in a steel tea-strainer and place it in hot oil and fry. Alternatively place the rounds in cupcake moulds and bake. It will take a form of a cup and become taco cups. |
Store it in a air tight container. It will stay fresh for 2-3 weeks.
Love the new tray shape. I hated how the U-shaped shells made the stuff fall out.